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How to Cook Lamb Fried Rice

  • Shallots 75.0 g
  • Ginger 25.0 g
  • Coriander Powder 0.5 g
  • Pepper Powder 0.2 g
  • Salt 4.0 g
  • Cooking Oil 60.0 g
  • Onions 150.0 g
  • Royco Bumbu Rempah Serbaguna 525g 80.0 g
  • Royco Bumbu Kuning Serbaguna 600g 30.0 g
  • Rice, cooked 2000.0 g
  • Eggs 200.0 g
  • Lamb (diced-chop) 600.0 g
  • Bango Kecap Manis 1.52kg 150.0 g
  • Pepper 2.0 g
  • Kyuri 200.0 g
  • Imported carrots 200.0 g
  • Shallots 100.0 g
  • Salt 2.0 tbsp
  • Vinegar 4.0 tbsp
  • Sugar 6.0 tbsp

The small piece of tender flesh in this special lamb fried rice is always a special for customers. Will be more tempting with the balanced savory sweetness of Kecap Bango that is trusted by 9 out of 10 chefs.  



  1. How to Cook Lamb Fried Rice

    • Puree shallots, ginger, and coriander with a blender.
    • Heat oil in a skillet. Saute the onions until cooked, then add the ground spices until cooked. Mix Royco Bumbu Rempah Serbaguna, Royco Bumbu Kuning Serbaguna, salt and pepper. Stir well, saute until cooked. Set aside.
    • Heat the oil in a skillet, saute the lamb pieces until cooked. Add the eggs, mix evenly, add two tablespoons of ground spices, stir again. Then add the rice, stir evenly.
    • Add Knorr Chicken Powder, Kecap Bango, salt, and pepper. Lift, serve in a plate.
    • Serve the fried lamb rice with pickles and crackers.  

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